Italian steak house Tagliata is one of the many new restaurants contributing to Baltimore’s up-and-coming dining scene. The restaurant earned Wine Spectator’s Best of Award of Excellence this year for the wine program overseen by sommelier John Kelley. At 1,015 selections, Tagliata claims one of the largest wine lists in Baltimore, but Kelley doesn’t sacrifice quality for quantity. The program’s biggest strength is Italy, particularly Piedmont and Tuscany, from which there are dozens of bottles priced at less than $100. There are also splurge-worthy options like a vertical of Oddero Barolo Vigna Rionda and several labels from Giuseppe Quintarelli. Additional strengths in Burgundy and California round out the list, offering a variety of classic wines to pair with chef Julian Marucci’s cuisine. Pastas are made in-house, steaks are hand-cut and charcuterie is cured by chef Marucci. After dining, guests can take a stroll to Baltimore’s historic Inner Harbor just a few blocks away. Tagliata is part of Atlas Restaurant Group, which owns three other Restaurant Award winners in Baltimore: Azumi, Bygone and Ouzo Bay.